Venison Around the World

From the deer camp skillet to the snowcapped Alps, this is venison the way the world cooks it.

Venison Around the World gathers 100 easy recipes for every meal of the day, written for home cooks and hunters who want to make every cut count.

Start the morning with biscuits and sausage gravy, steak and eggs or a skillet of crispy Pennsylvania scrapple. Pack a lunch of venison cheesesteaks, snack sticks and homemade jerky. Then call the family in for slow braised shanks, venison stroganoff, a bubbling lasagna or a big pot of deer camp chili.

When you feel like traveling, the Recipes from Abroad chapter takes you to Austria for Hirschgulasch, to Scotland for collops in whisky cream, to Mexico for shredded venison tostadas, to India for fiery laal maas and to Japan for seared tataki.

Inside you will find: 100 venison recipes with short ingredient lists and clear numbered steps; chapters for breakfast, lunch and snacks, dinner, and dishes from abroad; 25 classic venison dishes from more than a dozen countries; homemade sausage, summer sausage, snack sticks, jerky and biltong; slow cooker, grill and smoker recipes for busy days; and simple tips for keeping lean venison tender and juicy, never tough or gamey.

Whether you filled your own tag this season or a friend shared the harvest, this book will turn your freezer full of venison into meals your family will ask for again and again.